Vegan Pumpkin Soup with Toasted Coconut Recipe

Name: Vegan Pumpkin Soup with Toasted Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut or extra-virgin olive oil; 1 large sweet onion, diced; 2 cloves garlic, minced; 1 tablespoon minced ginger; Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin); 2 cups vegetable stock; One 15-ounce can coconut milk; 1 tablespoon sugar; 2 teaspoons sea salt; 1/4 cup unsweetened shredded coconut

Servings: persons

2 tablespoons coconut or extra-virgin olive oil
1 large sweet onion, diced
2 cloves garlic, minced
1 tablespoon minced ginger
Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
2 cups vegetable stock
One 15-ounce can coconut milk
1 tablespoon sugar
2 teaspoons sea salt
1/4 cup unsweetened shredded coconut

1
Heat the oil in a large Dutch oven or stockpot.
2
Saute the onion over medium-high heat until soft, about 5 minutes.
3
Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.
4
Carefully stir in the pumpkin, stock, coconut milk, sugar and salt.
5
Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
6
Puree using an immersion or stand blender until very smooth.
7
Meanwhile, in a small skillet, toast the coconut over medium heat, stirring occasionally, until golden brown, about 3 minutes.
8
Serve the soup in bowls and garnish with the toasted coconut.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons coconut or extra-virgin olive oil, 1 large sweet onion, diced, 2 cloves garlic, minced, 1 tablespoon minced ginger, and more.

Yes, Vegan Pumpkin Soup with Toasted Coconut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Pumpkin Soup with Toasted Coconut

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